Middle Eastern Rice Salad

middle-east-rice-salad Recipe
Jim Bathie
Transform a bowl of brown rice into a Middle Eastern salad with the addition of chickpeas, mint, cumin and dates. The flavors really jazz up this healthy side dish.

Yield:

4 servings

Recipe Time

Prep: 15 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 380
Fat 9 g
Satfat 1 g
Monofat 5.5 g
Polyfat 1 g
Protein 8 g
Carbohydrate 67 g
Fiber 8 g
Cholesterol 0 mg
Sodium 360 mg
4.1 g

Ingredients

2 tablespoons olive oil
1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
1 (16-ounce) can chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
3 cups cooked brown rice
1/2 cup chopped pitted dates
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

The CarbLovers Diet

July 2010
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